Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.

Admissions

  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

Giovanni Scappin, CIA Assistant Professor—Culinary Arts

Faculty Bio: Giovanni Scappin

Culinary Arts
Assistant Professor—Culinary Arts
“I really enjoy sharing my knowledge and seeing students after they have graduated, and hearing about all their accomplishments. It gives me a sense of pride that I made a difference in their life.”

Education:
Diploma, Recoaro Terme Culinary Institute, Recoaro Terme, Italy. First Lower Certificate in English of Cambridge, Bournemouth, England.

Professional Background:
Co-owner/Managing Chef, Finch Tavern, Croton Falls, NY. Owner/Executive Chef, Gigi Trattoria, Rhinebeck, NY. Corporate Chef, Toscorp, NYC. Owner and Culinary Consultant, Bigoli, Inc., NYC. Lecturing Instructor, CIA. Executive Chef/Corporate Chef, Bice Group, NYC. Opening Chef, Bice Ristorante, Palm Beach, FL and Washington, DC. Executive Chef, Le Madri, NYC; Moreno, NYC; Castellano, NYC. Chef, Ristorante Villa Fossati, Milan, Italy; Grand Hotel Sestriere, Piedmonte, Italy; Italian Military Service, Belluno Italy; Grand Hotel Neroniane, Montegrotto Terme, Italy. Chef Tournant, Grand Hotel Excelsior, Venice, Italy.

Awards:
Guest Chef, James Beard House, NYC.

Author:
Italian Cooking at Home. A Tavloa! Co-author, Cucina & Famiglia.

Member:
Federation of Italian Chefs.

In Their Own Words:

Key Experience:
“I grew up in a small trattoria and started cooking at the age of 14. Cooking was something I was very passionate about. I also liked that it would allow me the ability to travel anywhere in the world. You can work anywhere with the right experience and passion. My passion for cooking and travel also gave me the opportunity to work as a culinary consultant on the movie Big Night (1996)—a story about two brothers who have emigrated from Italy to open an Italian restaurant in America starring Stanley Tucci and Tony Shalhoub. In addition, I created and operated a culinary consulting company, Bigoli, Inc., which specialized in Italian food operations.”

Proudest Accomplishment:
“I am especially proud to have opened several restaurants including, Gigi’s, Rhinebeck, NY; Le Madri, New York, NY; and Coco Pazzo, New York, NY.”

Advice to students:
“Stick with your own idea of food but continue to learn and experience new things to fuel your passion. It is important to balance your life both in and out of the kitchen, while never losing sight of your life outside of the kitchen.”

What attracted you to the CIA:
“I would say the lifestyle and having the opportunity to be an inspiration to students. I like motivating students to ask questions then providing them with the answers to keep them inspired”

Favorite classroom story:
“I like challenging my students to think differently about Italian food.”

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600